Kale Paratha | Flatbreads Stuffed with Kale

I love the rich, dark green color of kale. When it’s cooked, the leaves become darker enhancing the beauty of the whole dish. This kale paratha I’m sharing today is one of the variations of the classic Indian parathas.

As with all the parathas, the filling (in this case kale) needs to be precooked which is then incorporated into the flour. I’ve also added a little cumin and chilly powder for a spice kick.

As you knead the dough, the green color of the kale steeps into it and gives a beautiful green hue. Serve these parathas with spicy pickle. Enjoy a super healthy meal!

Kale Paratha | Flatbreads Stuffed with Kale

Parathas loaded with the goodness of kale

5 from 43 votes

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Course: Indian Breads

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Author :Nish Kitchen

Servings 13

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Ingredients

MetricUS Customary

• ▢ 4 large kale leaves
• ▢ 1 teaspoon cumin seeds
• ▢ ½ teaspoon chilly powder
• ▢ A pinch ground turmeric
• ▢ 3 cups whole wheat flour atta
• ▢ Salt to taste
• ▢ Water
• ▢ Oil

Instructions

• Place a fry pan over low heat. Add cumin seeds. Stir fry until browned. Set aside to cool. When cooled, place it in a mortar and pestle or spice grinder. Grind to a fine powder. Set aside.
• Cut off the stalks from the kale. Rinse under cold running water.
• Boil water in a large pot. Add kale leaves. Bring to a boil. Simmer for 3-4 minutes, until leaves are wilted. Drain and set aside to cool slightly.
• When cooled, place it in a blender and grind to a coarse paste. Set aside.
• In a large bowl, combine together kale, ground cumin, chilly powder ground turmeric and salt. Set aside.
• Place whole wheat flour and salt in another large bowl. Add enough water and mix the dough. When it’s half done, add kale paste and knead well for another 4-5 minutes. Shape the dough into a big ball. Smear a little oil on top if you want.
• Roll lemon-sized balls out of the dough. Sprinkle some whole wheat flour on top, flatten into a disc, and roll out.
• Meanwhile, heat a small fry pan or tawa over medium-high heat, and cook the parathas one by one. Smear a little oil or ghee on both sides, if you like.
• Serve kale parathas with yogurt and spicy pickles.

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 55mg | Fiber: 4g | Sugar: 1g

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